Cheesy Tuna-Stuffed Potatoes

1. 1

   Prick each dripping wet potato with a fork; add potatoes to a slow cooker (do not add water).

2. 2

   Cover and cook on LOW for 6-8 hours until fork tender.

3. 3

   Remove potatoes from cooker using tongs; cut them in half lengthwise; scoop out the center of each half with a big spoon, leaving enough potato to keep the shell intact.

4. 4

   Put the potato pulp in a bowl and add 1/2 cup cheese, milk, tuna, sour cream, green onion, and salt/pepper.

5. 5

   Mash the filling with a fork; spoon mixture back into shells, mounding high.

6. 6

   Return to slow cooker, setting down the stuffed potatoes in a single layer if possible so that they touch each other.

7. 7

   Sprinkle with the remaining 1/4 cup cheese.

8. 8

   Cover and cook on HIGH for 45 minutes to 1 hour.

9. 9

   Remove carefully and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.